Vegan Lentil Salad

🥗 Vegan Lentil Salad

✅ Ingredients:

For the salad:

• 1 cup dry green or brown lentils (or 2.5 cups cooked)
• 1 bay leaf (optional)
• 1 medium cucumber, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup chopped fresh parsley (or cilantro)
• 2 tbsp chopped fresh mint (optional)
• 1 avocado, diced (optional but recommended)

For the dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp red wine vinegar or apple cider vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper, to taste

---

👩‍🍳 Instructions:

1. Cook the lentils:
   • Rinse lentils under cold water. In a pot, combine with 2.5 cups of water and bay leaf.
   • Bring to a boil, then reduce heat and simmer for 20–25 minutes until tender but not mushy.
   • Drain and discard bay leaf. Let cool completely.
2. Prepare the veggies:
   • While lentils are cooling, chop all the vegetables and herbs.
3. Make the dressing:
   • Whisk together olive oil, lemon juice, vinegar, mustard, garlic, salt, and pepper.
4. Assemble the salad:
   • In a large bowl, combine the cooled lentils with chopped vegetables and herbs.
   • Pour dressing over and toss well to combine.
5. Optional add-ins:
   • Crumbled vegan feta
   • Roasted chickpeas
   • Sunflower seeds or pumpkin seeds for crunch
6. Chill & serve:
   • Let the salad sit for at least 15–30 minutes in the fridge to let the flavors meld.
   • Serve cold or at room temperature.